Mexican Rice

We are in a HUGE Mexican food phase right now! Cannot get enough of the enchiladas, tacos, fajitas, quesadillas, tamales...Gotta love how easy it is to make, the little heat of the spice, and how everyone EATS it!

This rice is so simple. I came across a recipe on my allrecipes app, but have since made it 3 times, and have tweaked it to add a little heat along with a little less onion.

My whole family gobbled this rice up this last time I made it, including my 3-year old and 18-month old kids. Not to mention my husband was raving that it actually tasted close to what a Mexican restaurant would serve. Try this rice recipe next time you have tacos, enchiladas, etc. at your house, you won't be disappointed!!

Mexican Rice:
2 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 c. onion, chopped
1/2 c. tomato sauce
2 c. chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, cumin and cayenne. Stir in onion and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork and serve!